Red's Prize Winnin' Pintos

      6    Canned jalapeno peppers ; or        2 lb Pinto beans ; dry
    1/2 ts Cayenne pepper                    1/2 lb Salt port ; cubed 1x1x1/4"
      1 ts Black pepper                        2 md Onion ; chopped
      1 tb Chili powder                        2    Cl Garlic ; minced

  Recipe by: Chile Pepper Magazine - Sep/Oct 1990 Soak the beans overnight.
  Drain, place in a pot, and refill with water to cover the beans and add
  everything else. Cook very slowly for 4 to 6 hours. When the beans are
  done, test for salt and adjust to our preference. Don't salt in advance,
  because the salt pork will do that for you.